Sour Cream Banana Choc Chip Muffins
Indulge in the perfect blend of sweet, tangy, and chocolatey with these Sour Cream Banana Choc Chip Muffins, a moist and tender treat that's sure to brighten your mornings or elevate your snack game. These bakery-style muffins combine ripe bananas, creamy sour cream, and a hint of vanilla to create a luscious base, while mini chocolate chips add bursts of sweetness in every bite. Quick to prepare and ready in just 35 minutes, this recipe is ideal for busy mornings or last-minute dessert cravings. The addition of sour cream keeps these muffins irresistibly soft and moist, while a touch of melted butter intensifies their rich flavor. Whether enjoyed warm from the oven or saved for the next day, these banana chocolate chip muffins are easy to make, perfectly portable, and loved by kids and adults alike. For extra appeal, sprinkle a few extra chocolate chips on top before baking!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 medium Ripe bananas
- 0.75 cup Granulated sugar
- 0.5 cup Sour cream
- 0.33 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Stir the granulated sugar, sour cream, melted butter, vanilla extract, and egg into the mashed bananas until well combined.
Gradually add the dry ingredients from the medium bowl into the wet mixture, folding gently with a spatula. Be careful not to overmix; stop as soon as the flour is incorporated.
Fold in the mini chocolate chips, reserving a few to sprinkle on top if desired.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Top with reserved chocolate chips, if using.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate crumbs are fine).
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 22.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 181 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
